Mini meatballs sandwich

Exploding flavors from this mini meatballs sandwich packed with veggies and home-made sauce. Great for lunch, ready in 25 minutes.

25 minutes 4 people Lunch
Mini meatballs sandwich


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  • 1 large baguette
  • 200 gram minced meat
  • butter for baking
  • 2 tablespoons ketjap manis
  • pepper and salt to taste
  • 1 garlic clove
  • half a shallot
  • small can of tomato paste
  • 1 jalapeño pepper
  • half a red chilli pepper
  • mixed greens
  • half a cucumber
  • 1 carrot
  • optional: sprouts for garnish
Mini meatballs sandwich ingredients
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Kitchen equipment

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  • Hand blender
  • Bread knife
  • Cutting board & chef's knife
  • Small skillet
  • Small bowl


25 minutes 4 people Lunch

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Preparing the mini meatballs sandwich -- 20 minutes

PEEL and chop up the garlic clove as fine as you can. REMOVE the seeds from the red chilli pepper and cut the pepper into pieces. Remove the seeds from the jalapeño pepper and cut them into rings.

PEEL the carrot and chop it into thin strips, do the same for the cucumber. Tip: You can get rid of the cucumber seeds by cutting them into thin slices and stop when you reach the seeds and then turn the cucumber and do the same, cutting around the seeds!

COMBINE tomato paste, half of the garlic clove, red chilli pepper, shallot in the hand blender and blend it until you've reached a smooth sauce. COMBINE minced meat, the other half of the garlic clove, ketjap, pepper and salt in the small bowl.

Use your hands to create tiny meatballs. HEAT butter in the small skillet and add the meatballs. Because they are so small, they will be ready in 5 minutes. 

Mini meatballs sandwich
Mini meatballs sandwich

Putting it together -- 5 minutes

DIVIDE the large baguette in 4 pieces. Start with the mixed greens, then cucumber and carrot strips. DIVIDE the meatballs and garnish with jalapeño slices and sprouts. Serve with tomato sauce. Enjoy your meal!

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